Copycat Cracker Barrel Hashbrown Casserole: The Ultimate Cheesy Comfort Side
Make the famous, creamy, and cheesy Cracker Barrel Hashbrown Casserole at home. This easy recipe uses frozen hash browns for a perfect, comforting side dish for any meal.
- Prep Time: 10 min
- Cook Time: 55 min
- Total Time: 1 hr 5 min
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 pounds frozen shredded hash browns, thawed
- 1 can (10.5 ounces) cream of chicken soup
- 1 cup sour cream
- 1 cup shredded sharp cheddar cheese, plus extra for topping
- 1/2 cup melted butter
- 1/2 cup chopped onion (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Grease a 9×13 inch baking dish with cooking spray or butter.
- In a large bowl, combine the thawed hash browns, cream of chicken soup, sour cream, 1 cup of cheddar cheese, melted butter, chopped onion (if using), salt, and pepper. Mix until all ingredients are fully incorporated.
- Spread the mixture evenly into the prepared baking dish.
- Sprinkle an additional 1/2 cup of shredded cheddar cheese over the top of the casserole.
- Bake for 45 to 55 minutes, or until the casserole is hot throughout and the cheese topping is melted and lightly golden brown.
- Let the hashbrown casserole rest for 5 to 10 minutes before you serve it.
Notes
- For an extra crispy topping, mix 1 cup of crushed corn flakes with 2 tablespoons of melted butter and sprinkle over the cheese layer for the last 10 minutes of baking.
- You can prepare this casserole mixture the night before. Cover the dish and refrigerate. Add 10-15 minutes to the baking time if cooking directly from the refrigerator.
- This dish works well as a side for breakfast, brunch, or dinner.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2
- Sodium: 450
- Fat: 25
- Saturated Fat: 14
- Unsaturated Fat: 11
- Trans Fat: 0.5
- Carbohydrates: 18
- Fiber: 1
- Protein: 8
- Cholesterol: 55